Italian chocolate muffins

Category: Bakery products
Italian chocolate muffins

Ingredients

Bitter chocolate (from 70%) 200 g
Butter 100 g
Eggs 6 pcs
Flour psh. (or cocoa powder) 60 g
Sugar (or powder) 120 g
Additional flour and oil for lubricating molds

Cooking method

  • Melt the chocolate together with butter in a water bath (without immersing the dishes in water). Bath water should not boil. In the beginning, stir periodically, in the end - constantly.
  • Italian chocolate muffins Italian chocolate muffins
  • While the chocolate is being heated: beat the yolks with sugar until the sugar is completely dissolved (easier with powder); beat the whites until they form peaks.
  • Italian chocolate muffins Italian chocolate muffins Italian chocolate muffins Important: if you are going to beat both whites and yolks with the same whisk, either start with whites, or rinse the whisk after the yolks, since even insignificant the amount of yolk in the protein is critical for whipping the protein; there is no inverse relationship.
  • Mix whipped egg yolks with melted chocolate. Gradually sifting, mix flour into this mass (or cocoa powder). Gently stirring from bottom to top, add all the whipped proteins at once into the dough.
  • Italian chocolate muffins Italian chocolate muffins Italian chocolate muffins Italian chocolate muffins
  • Grease portioned baking tins with butter and sprinkle with flour.
  • Pour the dough (the consistency of thick sour cream) into tins, fill no more than 2/3. Put them in an oven well preheated to 200 ° C and bake for no more than 15-18 minutes, depending on the size of the molds. If the molds are very small, then the time may be needed in half. Be guided by the appearance of the tops. Cracking the top and emerging from the crack of the cream indicates that the muffins are ready. After that, you need to get them out immediately! Do not overdo the cupcakes in the oven - this will deprive you of the creamy chocolate center, and this is the most delicious in them!
  • Italian chocolate muffins Italian chocolate muffins Italian chocolate muffins

The dish is designed for

6-8

Time for preparing:

~ 40 min

Cooking program:

in the oven at 200 ° C

Note

Bon Appetit! Enjoy!

P.S. That's how my mom bakes cupcakes. This post is dedicated to her! She spied this recipe from the Italian pastry chefs at telecafe and slightly changed it, in particular, reduced the calorie content.

Cook

What an interesting recipe.

Do you add a ripper?
Arka
nope, it grows with whipped proteins
the very Italians said that baking powder is not needed, moreover, it can interfere with the formation of this tasty middle
according to the original recipe, more butter and eggs were used, but everything works out like that
Cook

Thanks for the clarification.
Arka
Quote: Cook

What an interesting recipe.

Thank you! Try it, it's very simple to cook, while the chocolate is melting (~ min 10), everything is whipped, and then just mix and pour into tins

P.S. and not you have I seen a "shy" chicken? (Lika, koziv, do not be angry with the flood)
Cook
Quote: Arka

P.S. and not you have I seen a "shy" chicken? (moderator, do not be angry with the flood)

Yes, mine.
luchok
I am huge thanks for the recipe
it's ... it's some kind of airy sponge-like aerated chocolate

Italian chocolate muffins

For some reason I didn't manage to bake chocolate drips for 15 minutes, but I really have small molds,
I got 8 cupcakes from a half portion - very tasty and chocolatey (I took 78% of chocolate)
Arka
Quote: luchok

For some reason I didn't manage to bake chocolate drips for 15 minutes, but I really have small molds,
I got 8 cupcakes from a half portion - very tasty and chocolatey (I took 78% of chocolate)
I'm glad you liked the cupcakes! And I really have much more molds than yours. Therefore, monitor your appearance to determine readiness.As the top cracks and liquid chocolate appears, take it out IMMEDIATELY, do not wait 15 minutes.
Thank you very much too! Corrected the cooking time entries in the recipe according to your experience!
Lydia
And if not in small tins, but one big cupcake? Can? Or nothing good will be baked? I still have not acquired small molds. And my overage daughter loves chocolate baked goods ...
Arka
If you have small fireproof glass cups, you can bake in them.
Personally, I used glass molds, which I use for baking crème brulee, since I don't have special ones for cupcakes.
Of course, it is possible in a general large form. I can't guarantee the middle, but the taste is still magical! Go ahead and write! The main thing is not to dry out! Bon Appetit!
Lydia
Arka, thanks, I'll try.
Arka
Was baked today experimental batch WITHOUT FLOUR!
We change all the flour in the recipe to cocoa powder and get the following result:


Italian chocolate muffins

What do we have?
Wet middle is easier to "catch". The muffins themselves turn out lower (that is, at first they also grow well 2.5-3 times, but when they cool down, they lose from the volume ¼. The consistency is very light, but not fluffy, something in between a muffin and a soufflé. An excellent option for those who want (or have to) eliminate gluten and just like to experiment! I can't even say which option I liked more, my brain almost broke trying to make a choice.
And then I decided: why choose ?! Both options exist!
All chockaholics are welcome!
Sonadora
Arch! And as soon as I slipped this beauty! I will definitely bake it, don't even hesitate! Thanks for the recipe!
Arka
Quote: Sonadora

Arch! And as soon as I slipped this beauty! I will definitely bake it, don't even hesitate! Thanks for the recipe!

from early

if you decide, do not overexpose, otherwise banal cupcakes will turn out

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